20x4 cm Round Bread Baking Pans (TY01.104)

Name: 20x4 cm Round Bread Baking Pans
Brand: EKMAŞ
SKU: TY01.104
Price: 6.91 usd
Availability: InStock

Price : 6.91 $(Vat included)

20x4 cm Round Bread Baking Pan – 20 cm Diameter, 4 cm Height, 0.8 mm Professional Baking Pan
EKMAŞ 20x4 cm Round Bread Baking Pan is a professional baking pan suitable for use in professional bakeries, pastry shops, bakery businesses, and enterprises producing poppy seed bread.
The product, with a diameter of 20 cm and a height of 4 cm, weighs approximately 0.32 kg and has a material thickness of 0.8 mm. The circular working area allows the poppy seed bread dough to be prepared in a round form and enables product-based production in a single pan setup.
The 4 cm rim height aids in planning the dough weight alongside the volumetric development that may occur during baking. The filling level of the dough in the pan should be determined based on the recipe, the targeted product thickness, and rising behavior.
The final diameter, height, volume, and surface character of the poppy seed bread may vary depending on dough weight, recipe, shaping or filling method, oven type, temperature, and baking time.

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Round poppy seed bread baking pan with a diameter of 20 cm

4 cm pan height

0.8 mm material thickness

Approximate product weight of 0.32 kg

Circular working area for round product form

Structure suitable for filling planning according to dough weight

Capability for product-based production in a single pan setup

Usage for professional poppy seed bread production

20x4 cm round bread baking pan features a diameter of 20 cm, height of 4 cm, material thickness of 0.8 mm, and approximate weight of 0.32 kg. The round pan geometry allows poppy seed bread dough to be prepared within a circular working area. Dough weight and initial fill level should be planned according to the targeted product volume and recipe used.

20x4 cm Round Bread Baking Pan

The 20x4 cm round bread baking pan is a single baking pan for professional poppy seed bread production. While the circular form assists in preparing the dough within a specific round geometry, the 4 cm rim height allows for the evaluation of different product volumes according to the production recipe.

20 cm Diameter Circular Working Area

The round structure of the pan with a diameter of 20 cm allows the dough to spread within a circular boundary. This value represents the pan's physical diameter; the actual diameter of the baked poppy seed bread may differ depending on the amount of dough and its development behavior.

4 cm Pan Height

The rim height of the product is 4 cm. This measurement is one of the basic technical features to be considered in assessing the initial filling level of the dough along with the volumetric development that may occur during baking.

0.8 mm Material Thickness

The material thickness of the pan is 0.8 mm. This technical value defines the physical structure of the product and can be used as a reference while comparing different round baking pan options.

Approximate Product Weight of 0.32 kg

The physical weight of the pan is approximately 0.32 kg. This information can be considered when planning transportation, counter layout, and oven loading organization if a large number of single pans is used on the same production line.

Round Form for Poppy Seed Bread

The circular pan structure creates a physical working area designed to prepare poppy seed bread according to the round product form. The initial distribution of the dough can influence the edge geometry and overall appearance of the baked product.

Role of Dough Weight in Product Volume

The amount of dough used can affect the starting level within the pan and the volume characteristics of the baked product. Therefore, the weight should be determined not only according to pan size but also the targeted product thickness and portion standard.

Filling Level Planning According to Recipe

It is not necessary to fill the entire 4 cm height of the pan with dough initially. The appropriate filling level should be determined according to the recipe's development during baking and the desired final product form.

Considering the Rising Allowance

Since the dough can show volumetric development during the baking or pre-preparation process, it is important to leave sufficient expansion space when determining the initial weight. This allowance may vary according to the recipe used and production method.

Distribution of Dough in the Pan

Even distribution of the poppy seed bread dough on the working surface is an important step in forming the initial geometry. The consistency and preparation method of the dough can affect its spreading behavior on the base.

Role of the Round Pan Rim in Product Form

The circular circumference of the pan forms the physical boundary for horizontal dough spreading. The final edge form evolves along with this geometry, the amount of dough, and volume change during baking.

Final Product Diameter is Not Fixed

Having a diameter of 20 cm does not mean the baked poppy seed bread will always come out exactly the same diameter in each production. The distribution of dough within the pan and its development during baking can affect the actual product size.

Final Product Height May Differ from Pan Height

The value of 4 cm defines the physical rim height of the pan. The actual height of the baked product may vary depending on dough weight, initial fill level, recipe, and rising behavior.

Use with Different Poppy Seed Bread Recipes

The pan can be used with different poppy seed bread recipes in the company's production program. When dough density, fat content, liquid balance, or development character changes, appropriate weight and baking parameters may need to be redefined.

Product Size Planning with 20 cm Diameter

The 20 cm diameter working area allows for the evaluation of different product sizes compared to smaller round pan formats. However, the actual dough amount to be used should be determined according to the desired product height and recipe.

Production in Single Pan Setup

Preparing each product in a separate round pan can facilitate product-based organization of poppy seed bread production. Products prepared with different weights or recipes can be tracked on separate equipment.

Common Measurement Standard in Multiple Pan Use

Using more than one of the same 20x4 cm model can help create a common equipment format in the preparation and baking area of the business. The number of pans can be planned according to the daily production need and oven capacity.

Creating Product-Based Weight Standard

If similar product results are targeted, the business can determine the dough weight per pan according to its own recipe. Consistent production requires not only applying the weight but also maintaining similar preparation and baking parameters.

Pre-Oven Preparation Process

The dough placed in the pan can be transferred to the oven after the preparation, resting, or other pre-processes required by the recipe are completed. The production flow should be planned according to the poppy seed bread recipe used.

Multiple Pan Arrangement in the Oven

When more than one 20 cm diameter pan is used in the same cycle, the placement of equipment in the oven should be arranged according to the available shelf space. The required gap between pans should also be included in the loading plan.

Role of Pan Diameter in Oven Capacity

A diameter of 20 cm is one of the physical dimensions affecting how many separate pans can be positioned on a shelf or baking area. The actual capacity should be determined according to the inner dimensions of the oven and the applied arrangement.

Role of Baking Temperature on Product Structure

Oven temperature is one of the process variables effective in the development of the outer surface and inner structure of poppy seed bread. The appropriate temperature value should be determined based on the amount of dough used, the recipe, and the oven system.

Relationship Between Baking Time and Fill Quantity

When the amount of dough in the pan changes, the required baking time may also vary. When determining the time, the targeted internal structure of the product, starting height, and the operating characteristics of the oven should be considered together.

Effect of Oven Type on Final Result

The color, crust, moisture, and inner structure character of poppy seed bread may vary depending on the oven system used. The same result should not be expected in different baking systems with the same pan and recipe.

Planning Production Cycles

In businesses where multiple pans are used, the sequence of dough preparation, pan filling, and oven loading can be organized according to the daily production program. Thus, product batches can be managed on a cycle basis.

Poppy Seed Bread Production in Professional Ovens

The 20x4 cm round pan can be utilized in professional ovens where poppy seed bread is regularly produced. The number of pans to be used can be determined based on the company's daily product quantity and existing baking infrastructure.

Usage in Pastries and Bakery Businesses

Pastry shops and professional bakery businesses preparing poppy seed bread or similar products in a suitable round form can include this pan format in their production program when the product recipes are appropriate.

Separate Tracking of Different Weight Groups

The single pan structure allows for the separate tracking of products prepared in different weights or with different recipes. This approach can be beneficial during product trials and portion standardization studies.

Regular Cleaning of the Working Surface

The pan can be cleaned after use with methods suitable for professional baking equipment. Regular removal of dough and baking residues helps prepare the working area for the next production cycle.

Periodic Inspection of Round Form

The circular geometry and 4 cm rim structure of the 20 cm diameter pan can be inspected for impact, bending, or deformation during intensive use. Maintaining the physical form helps continue the equipment's measurement standard.

Variables Determining the Final Poppy Seed Bread Form

The diameter, height, volume, and surface character of the baked product are the combined result of dough weight, recipe, initial filling level, shaping or distribution method, oven type, temperature, and baking time.

20x4 cm Professional Poppy Seed Bread Pan Option

With a diameter of 20 cm, height of 4 cm, material thickness of 0.8 mm, and approximate weight of 0.32 kg, the product is a round baking pan for professional poppy seed bread production. Dough weight, filling level, and baking parameters can be planned according to the targeted product standard.

Technical Specifications

The essential technical details related to the diameter, height, approximate weight, material thickness, and production use of the 20x4 cm round bread baking pan are provided below.

Product Type	Professional round poppy seed bread pan
Form	Round
Diameter	20 cm
Height	4 cm
Product Weight	Approximate 0.32 kg
Material Thickness	0.8 mm
Product Group	Professional baking pan for poppy seed bread production
Dough Usage	Poppy seed bread and dough varieties that can be prepared in a suitable round form
Filling Planning	Determined according to dough weight, recipe, development behavior, and targeted product height
Rim Structure	4 cm high round pan rim
Final Product Diameter	May vary according to spreading in the pan and development behavior during baking
Final Product Height	Depends on dough weight, filling level, recipe, and rising behavior
Baking Variables	Depends on oven type, temperature, duration, dough amount, and recipe used
Usage Process	Preparation, filling/shaping, resting if necessary, and baking
Usage Area	Professional bakery, pastry shop, and bakery production

Usage Areas

The 20x4 cm round bread baking pan can be utilized in professional bakeries, pastry shops, poppy seed bread producers, and bakery businesses. The circular working area with a diameter of 20 cm creates a format suitable for product-based production, while the 4 cm rim height allows for planning various weights and filling levels according to the targeted product structure.

20x4 cm round bread baking pan 20 cm round bread baking pan Round bread baking pan Professional bread baking pan 4 cm high round pan 0.8 mm bread baking pan 0.32 kg round pan 20 cm round baking pan Bread baking pan Single bread pan Portion bread pan Round bread pan Professional baking pan Pastry bread baking pan Bread production equipment Professional bakery equipment Professional bakery products equipment EKMAŞ bread baking pan

About EKMAŞ

EKMAŞ is a Turkish brand offering production equipment for the professional and industrial bakery sector. When choosing a 20x4 cm round bread baking pan, the 20 cm diameter, 4 cm height, 0.8 mm material thickness, approximate product weight of 0.32 kg, dough weight to be used, and targeted product volume should all be considered. The final product geometry and baking result may vary depending on the enterprise’s recipe and process conditions applied.

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